Name: Roasted Miso Chicken Thighs Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 3 tablespoons white miso paste; 2 tablespoons brown sugar; 2 teaspoons rice vinegar; 2 tablespoons softened butter; ¼ teaspoon red pepper flakes; ¼ teaspoon ground ginger (or 1 teaspoon freshly grated); ¼ teaspoon black pepper; 1 ½ lb boneless skinless chicken thighs; Green onions, sliced

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Introduction

These Roasted Miso Chicken Thighs are a deliciously savory and slightly sweet dish with a rich caramelized glaze. Using a simple miso butter marinade, the chicken turns tender and bursting with umami flavor. Perfect for a quick weeknight dinner or a special meal.

A white plate holds three main parts: to the back, a dome-shaped mound of plain white rice with a soft texture; on the left in front, two pieces of grilled chicken with a dark brown, caramelized glaze and small green onion slices on top; on the right, a colorful cabbage salad made from shredded light green and white cabbage mixed with thin carrot slices and small black sesame seeds, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons white miso paste
2 tablespoons brown sugar
2 teaspoons rice vinegar
2 tablespoons softened butter
¼ teaspoon red pepper flakes
¼ teaspoon ground ginger (or 1 teaspoon freshly grated)
¼ teaspoon black pepper
1 ½ lb boneless skinless chicken thighs
Green onions, for serving (optional)

Instructions

Step 1: Preheat the oven to 425°F. Line a large rimmed baking sheet with a silicone baking mat, parchment paper, or foil.
Step 2: In a small bowl, use a fork to mash together white miso paste, brown sugar, rice vinegar, softened butter, red pepper flakes, ground ginger, and black pepper until smooth.
Step 3: Pat chicken thighs dry with a paper towel and trim any excess fat with kitchen scissors. Place the thighs on the prepared baking sheet. Add a dollop of the miso mixture to each thigh, then use your hands to spread it evenly over all sides.
Step 4: Bake for 25 minutes, until the miso coating is caramelized and darkened. If the miso butter melts off during roasting, spoon it back on the chicken once or twice while cooking.
Step 5: For extra flavor, add a splash of water to the pan to loosen any browned bits and brush them back over the chicken using a pastry brush.
Step 6: Serve the chicken hot with rice, noodles, Asian slaw, stir-fried vegetables, or steamed greens. Garnish with sliced green onions if desired.

Tips & Variations

For extra depth, marinate the chicken in the miso mixture for 30 minutes to an hour before baking.
Swap white miso for red miso for a stronger, earthier flavor.
Add a teaspoon of sesame oil to the marinade for a nutty aroma.
Use bone-in thighs for juicier results, but adjust cooking time as needed.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the skin from getting soggy. This dish also freezes well; thaw overnight before reheating.

How to Serve

A white plate filled with six pieces of grilled chicken thighs, showing a deep reddish-brown color with char marks and a slightly crispy texture. The chicken is glossy with a sticky sauce and is topped with small rings of green onions scattered evenly across the surface. A beige cloth is partly visible under the plate, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts tend to be leaner and can dry out more easily. Reduce cooking time and watch carefully to avoid overcooking.

What can I serve with roasted miso chicken thighs?

This chicken pairs well with steamed rice, Asian-style noodles, sautéed vegetables, or a fresh crunchy slaw for a complete meal.